Learn with recipes: pork

Showing posts with label pork. Show all posts

Sunday, March 16, 2014

Roast Pork with Cuban Black Beans and Rice

Cuban black beans and rice with sliced pork is one of my very favorite meals and a great way to utilize leftover pork roast, which I had, from Monday night. Please see my dinner entry from Monday night to see exactly how I made this delicious and succulent pork roast. Since Cuban black beans are one of my favorites, I have made them before, as well. For that recipe, please look all the way back at January 10, 2010. On your way, take a little time to browse some of the other dinners I have made over the last 3 1/2 months. Maybe you will find something else you like. If you do, please enjoy and I would certainly appreciate it if you would take the time to share it with others! I am here to answer any questions you have, so feel free to comment or email!

Monday, January 27, 2014

Pork and Black Bean Burrito

I can not think of anyone I know who does not like a burrito. Whether stuffed with chicken, beef, pork or just beans, it is certainly one of the favorites on the menu in Mexican restaurants and taco stands. But if you dont have a great Mexican restaurant in your area, or you just want to be able to recreate one of your favorite south of the border treats at home, give a burrito a try. If you have leftover pork, (like I did after making Cuban Style Slow Roasted Mojo Pork the other night) use it but you can also substitute store bought rotisserie chicken, sliced steak from yesterdays cookout or even some seasoned and browned ground beef. If you have vegetarian friends, or you happen to be a non meat eater yourself, leave the meat out all together and stuff your burrito full of black beans or even refried beans.

Do like I did and fill your burrito with pork, left over black beans, shredded cheese, avocado, tomato, onion, jalapeno slices, black olives, sour cream, hot sauce and salsa. Dont limit yourself to these ideas, but feel free to experiment and use any ingredient from your refrigerator or pantry that sounds tasty. Think outside the box and enjoy!

Sunday, December 22, 2013

Hog Heaven and the Taste of Karma lized Pork

To say the Willis family farm stands in stark contrast to the factory farms that surround it doesnt do it justice. To me this is literally hog heaven vs. hog hell.

I was invited by Niman Ranch to attend their 12th Annual Farmer Appreciation Dinner in Des Moines, which was lovely, but the real highlight of the trip was meeting Paul Willis, and touring his familys hog farm.

Joining a large, diverse group of chefs, purveyors, restaurateurs, and reporters, we headed north by bus about 100 miles to Thornton, Iowa.

Along the way, Ashley, one of Niman Ranchs field inspectors, pointed out the many CAFOs (concentrated animal feeding operations) we were passing. The destruction that these "farms" do to our land, water, and arguably souls, is well documented.

Having read books by people like Michael Pollan, and seen movies like Food Inc., I knew about such places, but there was something eerie and ominous about driving by so many (there are over 8,000 CAFOs in Iowa alone) on the way to the Willis farm. By the way, if you are into horizons, you should really take a bus trip across Iowas flat plains.

When we got to the farm, we were greeted by Paul Willis, the man most responsible for Niman Ranchs thriving network of over 500 hog farmers. Nimans motto is "Raised with Care," and after hearing Paul talk about his animals, his farm, and his mission, you could tell this is much more than just an advertising slogan to him.

Before we hit the field, someone from Niman Ranch showed us some pork raised in a factory farm (on the left) vs. pork raised under their strict guidelines. As the photo here illustrates, pork is not suppose to be "the other white meat." Real pork is marbled with fat, has a beautiful pink/red hue, and firm texture. Conventionally raised pork is pale, squishy, and almost devoid of the naturally flavorful fat. Hey, at least its really cheap.

Then we got to meet the pigs, but not before being made to put on these clear plastic boots. Im not sure why we were all made to slip these on, but I assume its some sort of odd Iowan fashion thing.

I kind of liked the look, but I was amazed at how much my calves and ankles sweated. The good news is my lower legs have never looked more toned.

After a short walk through native grasses and alfalfa, we were right smack in the middle of Pauls 300 hogs, which could only be described as "happy." I know that may sound Pollyannaish, but thats exactly the vibe I got. Pigs are very intelligent animals, and quite emotive, and to watch them frolicking around, and interacting with this large group of strangers, you got the clear sense they were enjoying every minute of it.

I swear some were actually smiling at me, although in fairness it could have been gas, but still. Some of the larger sows seem to gravitate towards the photographers like attention starved, albeit overweight, Hollywood starlets.

In general, Id have to say most of these pigs were just big hams. Wow, it took eleven paragraphs before I resorted to a bad pig pun. Not bad.

The stars of the show were clearly the newly born piglets, some small enough to juggle (which I was asked to stop doing for fear of injury). They darted here and there, disappearing in and out of the tall alfalfa. Theres cute, and then theres baby pig cute. Heres a very short video I hope captures some of their adorableness.

So why are these hogs so seemingly happy? Niman Ranch points to their strict protocols, which Paul Willis helped develop. The animals must be given plenty of room to graze, be fed only high-quality, vegetarian feed, and never be subjected to antibiotics or growth hormones. As Paul joked, his hogs really only have one bad day.

So your thinking, sure theyre probably happier and healthier, but do they taste good? Oh yes, they do. After our tour, we stripped off our plastic booties (which by that time Id grown strangely fond of) and headed down the road to the Willis family home for an amazing whole hog roast, complete with a table full of delicious food prepared with obvious love and pride by Pauls wife Phyllis.

The scene was right out of a Norman Rockwell painting. The sweet smell of manure, weathered barns, tall grasses bending in the breeze, cats bouncing, dogs begging, cocks crowing, and a hayride.

Here you see me along with Paul, and two fellow bloggers, Danielle from Bon Vivant, and Tina from Carrots N Cake. The setting was so perfect, and the characters so authentic, we three joked that these must be actors brought in by Niman Ranch for the weekend.

After a gorgeous sunset, we headed back to Des Moines, bellies full of pork, hearts full of joy in the knowledge that people like this really do still exist, and that their numbers are growing. My sincerest thanks to the Willis family and Niman Ranch for an unforgettable experience.

The following evening we enjoyed a wonderful meal at the 12th Annual Farmer Appreciation Dinner, and I will post a photo recap of that tomorrow. Stay tuned!

All photos (c) John Mitzewich, except hayride photo (c) Tina from Carrots N Cake.

Disclosure: All travel, lodging, and food on this trip were provided for by Niman Ranch.

Thursday, December 19, 2013

Pork Taco and Mango Chipotle Salsa

How quickly taco night rolls around! I swear, I could eat tacos and salsa every single night of my life and never, ever tire of either of them. I do think that the pork taco is my favorite, though. I made a slow roasted pork butt a while back and froze quite a bit in individual servings for just such an occassion. Sometimes it seems like kind of a hassle to package up leftovers into single serving portions and freeze them for later, but it is really worth it! All I had to do was remove a container of the pork from the freezer and pop it in the microwave for a minute or two to thaw. If you want to know how I prepared the pork roast from the beginning, just do a quick search through some of my previous postings about 6-8 weeks ago you will find it.

To prepare the salsa, I quartered my very favorite Sammie tomato from Charlie Sweet Corn produce stand and tossed it into a food processor with some onion, garlic, fresh cilantro, a chipotle pepper, a small mango, lime juice and salt and pepper. I pulsed it until it reached the consistency I was looking for and, Im telling you, if you like salsa, this is so delicious and goof proof.

To assemble the taco, I heated the shredded pork in a skillet over medium heat with a little oil. I added some chili poweders, garlic powder, Mexican oregano, cumin, coriander, salt and pepper and about 1/4 cup of water. I simmered it until it was heat through. The flour tortillas were heated directly over my gas stovetop flame until heated and little charred and then topped with the pork, sliced onion, mango chipotle salsa, monterey/cheddar cheese, lime and a dollop of sour cream and sprinkle of chopped fresh cilantro were the finishing touches.